This is a great, hearty sandwich. It's easy to prepare and substantial enough for anyone. If you are in a hurry you can substitute jarred peppers. You can substitute the steak with chicken breasts if you prefer.

Place the garlic bulb (skin still on) on a sheet of aluminum foil that has been folded in half for strength. Drizzle the garlic with 1 TBS of olive oil. You do not have to cut the bulb in half. Sprinkle with salt and pepper and tent the garlic in the foil by bringing the four corners together and pinch to close. Place the garlic in the oven for 40 minutes. Adjust the time according to the size of the garlic bulb. When the garlic is cool, to handle remove the skin and cut the tip of the garlic. Squeeze out the garlic into a bowl of the crème fraîche and mayonnaise. Whisk to combine.

Whisk together the garlic mayonnaise mixture with the Dijon mustard and fresh lemon juice. While whisking slowly, drizzle olive oil to combine. Season with salt and pepper to taste.

To roast the peppers place the peppers on a pan and broil turning as the skin blisters. When all sides have been broiled, place in a paper bag and close tightly. Let them rest for about 20 minutes.

If pounding is needed to keep the thickness of the steak even, lay the steak between two sheets of wax paper. Pound where needed with a meat pounder. If you don't have one make a fist and pound the meat using the side of your fist.

Lay out the flank steak on a cutting board and rub both sides of the steak with some olive oil and season with salt, pepper and garlic powder. Heat an oven proof grill pan on medium high heat. Sear the flank steak 3 mins on each side for rare, 4 mins for medium rare. Put the pan in the oven for another 3 minutes for rare and 4 minutes for medium rare. Remove from the oven and let it rest on the cutting board. Slice it thin on an angle.

Grill the bread on both sides. Spread the crème fraîche on the grilled bread. Assemble the sandwich and serve with some tossed greens and salad dressing.

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